Macaroni Cake
Transform your favorite pasta bake into a show-stopping centerpiece with this delightful Macaroni Cake recipe! Featuring tender elbow macaroni smothered in a creamy, two-cheese sauce made with sharp cheddar and Parmesan, this dish is baked to golden perfection in a springform pan for a stunning presentation. A layer of crispy, olive oil-infused breadcrumbs adds the perfect texture contrast to the velvety interior. With its savory blend of flavors and subtle hints of nutmeg, this macaroni creation is a creative twist on classic comfort food that's perfect for family dinners, potlucks, or special occasions. Simple to prepare in under an hour and serving up to six, this Macaroni Cake is equal parts indulgent and elegant—a must-try recipe for macaroni lovers everywhere!
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Recipe Information
Ingredients
- 300 g Elbow macaroni
- 1 tsp Salt
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 2 cups Milk
- 2 cups Cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 3 large Eggs
- 0.5 cups Breadcrumbs
- 1 tbsp Olive oil
- 0.5 tsp Ground black pepper
- 0.25 tsp Ground nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a round 9-inch springform pan and set aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1-2 minutes to form a roux.
Gradually add the milk, whisking constantly to avoid lumps. Cook for 3-4 minutes until the sauce thickens slightly.
Remove the saucepan from heat and stir in the cheddar cheese, Parmesan cheese, black pepper, and optional nutmeg until smooth and melted.
In a large mixing bowl, combine the cooked macaroni with the cheese sauce. Let it cool slightly, then whisk in the eggs until fully incorporated.
Pour the macaroni mixture into the prepared springform pan, spreading it evenly.
In a small bowl, combine the breadcrumbs with olive oil and mix well. Sprinkle the breadcrumb mixture evenly over the macaroni.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the edges are bubbling.
Let the macaroni cake cool in the pan for 10 minutes before carefully removing the sides of the springform pan.
Slice and serve warm. Enjoy your savory Macaroni Cake!
Nutrition Facts
Calories |
3289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.2 g | 198% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 5877 mg | 256% | |
| Total Carbohydrate | 316.8 g | 115% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 39.1 g | ||
| Protein | 159.4 g | 319% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 2774 mg | 213% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1248 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
